Prep 10 mins
Cook 15 mins
This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum!
- 2 boneless skinless chicken breasts (sliced if preferred)
- 1 bell pepper, cut into bite-sized pieces (your choice)
- 1 small red onion, minced (or sliced and separated)
- 6 ounces mushrooms, sliced
- 2 tablespoons olive oil, divided
- 2 tablespoons raspberry sauce, divided
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon kosher salt
- 2 teaspoons soy sauce, divided
- Rinse chicken and pat dry; slice if desired.
- Season with pepper, garlic, ginger and salt.
- Heat 1 T olive oil over med-high heat in a large heavy pan.
- Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
- Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
- Return the pan to med-high heat and add remaining 1 T of olive oil.
- When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
- Divide the veggies between two plates (or more) with chicken and freshly cooked rice.
This was just OK. Too bland for my taste. Won't make this one again.